Old-Fashioned Goulash Classic

Old-fashioned goulash always brings me back to big family dinners in my grandmother’s kitchen. Rich with tomatoes and hearty elbow macaroni, this classic is the ultimate comfort dish that turns pantry basics into a meal that feels like a warm hug on any evening.

My family loves how the cheese gets gooey on top and I admit I never get tired of the aroma that fills the kitchen while it simmers. My mom first made this for me when I moved into my very first apartment and it instantly became my go-to Sunday supper.

Ingredients

• Ground beef: Choose fresh meat with a good ratio of lean to fat for hearty flavor and tenderness
• Large onion: Provides sweetness and depth opt for yellow or white for best results
• Garlic: Fresh cloves bring pungency and warmth choose firm plump bulbs
• Green bell pepper: Adds earthiness and color look for vibrant skin and no wrinkling
• Red bell pepper: Sweetens the mix and boosts nutrition pick one that feels heavy for its size
• Elbow macaroni: Classic pasta for goulash holds sauce well aim for high quality semolina pasta
• Crushed tomatoes: Forms the saucy base look for Italian origin if you can
• Tomato sauce: Smoothes out the dish and intensifies tomato flavor choose without added sugar
• Tomato paste: Adds deep concentrated flavor and thickens sauce squeeze tubes work well for small amounts
• Paprika: Brings signature warmth Hungarian or smoked paprika both work
• Dried oregano: Punches up the aroma and brings classic Italian vibes buy from a vendor with high turnover
• Dried basil: Gives a hint of sweetness look for green not brittle leaves
• Salt and black pepper: Fundamental for balancing all the flavors grind pepper fresh for best effect
• Shredded cheddar cheese: Optional but highly recommended for a rich finish always grate cheese yourself for maximum meltiness

Instructions

Brown the Beef:

Start by heating your largest skillet over medium high heat add the ground beef and break it into small crumbles using a wooden spoon cook thoroughly until browned and no pink remains this is the foundation for the entire dish the caramelization here creates savoriness

Sauté the Vegetables:

Add the onion and garlic right into the beef you want to cook them just until the onion looks translucent and soft about two to three minutes stir constantly so nothing sticks you should smell a wonderful aroma filling the kitchen

Cook the Peppers:

Toss in both the green and red bell peppers dice these finely so they mix into the sauce and soften faster cook them for another two to three minutes so they still have a bit of bite for texture

Build the Sauce:

Pour in crushed tomatoes tomato sauce and tomato paste stir very thoroughly to distribute every tomatoey component evenly throughout the dish this base needs a moment to come together over the heat and take on a deep red color

Season with Spices:

Sprinkle in paprika dried oregano dried basil salt and black pepper stir again so everything is combined spices should touch every bit of the mixture do not rush this step

Add the Macaroni:

Pour the uncooked elbow macaroni straight in mix thoroughly to ensure all the noodles are coated by the sauce this helps them cook evenly and soak up all the flavor

Simmer Gently:

Reduce the heat low and cover the skillet let the mixture simmer for fifteen to twenty minutes stirring now and then you want the macaroni just al dente the sauce will thicken beautifully

Finish with Cheese:

If you love a cheesy top sprinkle shredded cheddar over everything while the pan is still hot cover again until the cheese melts completely creating a stretchy bubbly layer

Serve Warm:

Spoon into bowls and get ready to enjoy all those old fashioned flavors together

Save it

There is something special about the bite of bell peppers that brings me back to my grandma’s kitchen every time I make this. The sound of sizzling onions always means good things are coming and it makes this meal just as comforting to cook as it is to eat.

Storage tips

Let the goulash cool before transferring it to airtight containers. It keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. To reheat stir gently on the stovetop with a splash of water if needed.

Ingredient substitutions

You can swap ground beef for turkey for a lighter version or even crumble in some plant based meat. Any short pasta shape works if you do not have elbows. For extra vegetables toss in diced carrots celery or even zucchini.

Serving suggestions

Serve this goulash just as it is for a hearty main or pair with a green salad and crusty bread for a comforting dinner spread. Sometimes I add a dollop of sour cream or sprinkle of fresh parsley for extra freshness.

Cultural context

Classic American goulash is different from Hungarian versions focussing on simple flavors and pantry ingredients. My family always makes it for potlucks because it is gentle on picky eaters yet rich enough to feel like a treat.

Save it

Enjoy this simple goulash anytime you crave real comfort food. It is sure to become your family’s go-to recipe too.

FAQ sur la recette

→ What type of beef works best?

Use lean ground beef for a heartier flavor without excess fat. Regular ground beef also works well, but be sure to drain excess grease for a balanced texture.

→ Can other pasta shapes be used?

Elbow macaroni is traditional, but small shells or rotini can substitute, keeping the classic texture and holding the sauce.

→ Is it possible to add other vegetables?

Absolutely! Add diced carrots, zucchini, or mushrooms for extra nutrition and variety while enhancing the flavor.

→ How do you avoid soggy macaroni?

Stir pasta occasionally and simmer just until al dente. Overcooking softens the texture, so check frequently near the end.

→ What cheese alternatives complement this dish?

Besides cheddar, try Monterey Jack or mozzarella for a creamy finish that balances the rich tomato sauce and beef.

→ Is the seasoning adjustable?

Yes, adapt paprika, oregano, and basil to taste. Add chili flakes for heat or swap herbs for a unique twist.